Macarons

When I first tried macarons, it was on Emily's birthday in 2007 in which she told me her attempt to make these French pastry. Throughout my internet search on blogs and of course the popular Mad Baker, I kinda understand the pain of making these babies.


Anyway, in case you are wondering what are these... A macaron is a traditional French pastry made of egg whites, almond powder, icing sugar and sugar. It is suppose to have a delicately crunchy shell with a moist, chewy, and flavourful in the filling. Some of the difficulties faced while making a macaron...

1. Apparently, macaron shells are so soft on their bottom that they collapse upon piping the filling on them or when sandwiched with another shell. Thus, it is not easy to achieve macarons with a visible filling.
   
2. I can't remember where did I read this from but apparently the humidity level in Singapore is just too high that it is not suitable for baking the macaron shells, so from what I recall vaguely, it seems that they need to blast their air conditioning unit to prevent the shells from collapsing.
3. Also, since they need to dry the shells to obtain a crispy and glossy appearance, it takes time to dry them and some actually uses the hair dryer for heating... From all the above, the making of macarons can be so time-consuming...
4. Since they are generally recognized by colourful hamburger presentation, I think the choice of flavours is not easy since too strong a taste will cover the beautiful texture and taste of macarons. So far, we thought vanilla is the best we have ever tasted...
   

However, with all the publicity on macarons, particularly the 8-days articles in which Pierre Herme laid his verdict on macarons from 3 pâtisserie in Singapore, Yuan and I failed to understand why is there such a hype in these ordinary desserts and all these changed after our experience with the vanilla macarons we encountered during the buffet at the Line.

Since then, Yuan and I have been curious about macarons, thus our visit to BakerZin tempted us to order them... I simply fall in love on my first bite, particularly the vanilla and raspberry. Vanilla macaroons always taste so good... Hazelnut chocolate is not too bad but the shells are alittle thin.

*Do correct me if I make any mistakes in the introduction of macarons. Ultimately, only the bakers will know the pain and hassle of making these babies... We are only eating it which is the easiest task of the entire lot.

BakerZin (Millenia Walk)
9 Raffles Boulevard
#01-23/24/25 Millenia Walk
Singapore 039596
Tel: 6837 2422

Operating Hours:
Sun to Thur: 10:30 am - 10 pm
Fri, Sat & Eve of Public Holiday: 10:30 am - 11 pm